After years of attempting a healthy, home-cooked, gourmet Thanksgiving meal a few years ago Jeff gained the courage to ask for name brand, Stovetop stuffing.  He simply stated “this is what I was raised on, it is what I like.”  

Fair enough, good point. So for the last few years we served two types of stuffing.  It was worth the effort and it satisfied us all.  

Satisfying my Thanksgiving upbringing tradition is pretty much impossible.  We were the family that raised fresh turkeys as chicks up to weight and harvested fresh two days before Thanksgiving day. The stuffing was made out of the organs of the bird.  Turkey and side dishes like that are hard to find and now following a vegetarian diet, would be really challenging to satisfy.

I started writing this blog about stuffing and tradition with the grocery list for made and then my family made a new suggestion this year:

Ordering out.

I actually responded pretty well to the suggestion…with relief.  So I’ve pivoted the Thanksgiving blog to flexibility, change, and simplicity.

We are ordering flavorful ethnic cuisine, with both meat and vegetarians options.  We are establishing a new tradition, even if it only stays for a year.  

Since this change of plan, I’ve heard of quite a variety of Thanksgiving traditions new and old.  Even, “remember the year we…”.  Making memories, that is what we are doing.  Trying not to get caught up in the things that don’t work out but the beautiful things that do.    

I still made my favorite stuffing because it’s my favorite and will enjoy extra time out of the kitchen.  

May your Thanksgiving be simple, satisfying, enjoyable, fruitful, peaceful and full of joy. May you handle change with resilience and ease.  

Sincerely,

Rhonda Steinke & Health Through Nature

Just in case your interested:

Wild Rice Stuffing

Adapted from thewoodenskillet.com and Pam Watson’s original recipe

https://thewoodenskillet.com/wild-rice-stuffing/print/22088/

Ingredients 

1 tbs butter

2 tbs garlic, minced

1/2 large yellow onion, chopped

1 cup celery, sliced

1 cup carrots, sliced

2 tbs grifola mushroom - can use up to 8 ounces mushrooms, sliced

2 cups cooked wild rice

• Wild rice snob alert; the BEST wild rice is Minnesota Wild rice, amazing flavor, great crunch.  This brand hasn’t been tested yet.  My family usually picks up some for me at Wisconsin stores when they see it . https://amzn.to/49QP3sU (affiliate link)

4 cups dried stuffing mix of choice

1/2 tsp celery salt

2 tsp fresh rosemary/ 1/2 tsp dried

1 tsp thyme

1 tsp salt

1/2 tsp ground black pepper

1/2 tsp paprika

1/2 tsp dried tarragon

2.5 cups broth (to desired moisture)

1/4 cup butter, melted

Can add or subtract  spices based off of the stuffing mix ingredients

Instructions:

1. Preheat oven to 350 degrees F

2. Bring large skillet to medium heat.  Add butter and swirl to coat pan

3. Add garlic, cook until fragrant

4. Add onion, celery and carrots- sauté for 3-5 minutes until onion is translucent 

5. Add onion, sauté additional 5 minutes.  Can add tbs. of water for needed moisture

6. Add spices and stir

7. Add wild rice and stir

8. Grease 9x13 baking pan, add bread crumbs 

9. Add vegetable mixture and stir

10. Pour broth over mixture and stir allowing breadcrumbs to soak up liquid

11. Spread evenly

12. Pour melted butter on top

13. Bake uncovered 30 minutes

Benefits: 

Wild rice, spices and mushrooms contain trace nutrients and are mineral rich

Spices and herbs offer digestive properties and anti-microbial benefits

Wild rice contains great fiber slowing down the starches from turning to quick glucose and taxing the Endocrine system.